Total Time: 1 hr. 10 min
Yields: 8-10 bars

Ingredients

1 1/2 c. puffed rice or puffed quinoa
1 c. creamy nut butter
1 c. pitted dates
1 T. chia seeds
1 T. flax seeds
2 scoops vegan chocolate protein powder (I use Vegan Smart All-In-One)
2 to 4 tablespoons milk substitute of your choice
2 tsp. cinnamon
1/2 tsp. fine sea salt

Instructions

• Line an 8×8-inch baking pan with parchment paper.

• Put the nut butter, dates, and puffed rice or quinoa into a blender. Pulse several times, until the ingredients begin to blend with one another. If dates are too firm, you can soak them for 20 minutes beforehand.

• Add the seeds, protein powder, cinnamon, sea salt and half of the milk substitute. Pulse 2-4 minutes or until all ingredients are combined.

• Your dough should resemble cookie dough. If it is too dry, add milk substitute, 1 tablespoon at a time. If it is too runny, add more puffed rice or quinoa until you reach the right consistency.

• Transfer mixture into the prepared pan and press it until you get an even layer.

• Refrigerate for at least an hour until firm.

• Divide, serve and enjoy!